Pic of Rhubarb and ginger cake

Rhubarb and ginger cake

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Rhubarb and ginger cake

Pudding & Cake Serves 6 1h 30 min
This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge!


  • 340g rhubarb
  • 55g crystallised ginger
  • 100g wholewheat flour
  • 100g unbleached white flour
  • ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 110g butter
  • 110g muscovado sugar
  • 60ml black treacle or molasses
  • 2 tbsp milk
  • 2 eggs
Image of Rhubarb and ginger cake


Prep time: 30 min
Cooking time: 1h
  • Step 1

    Preheat oven to 180°C/Gas 4. Remove any remaining leaf on the rhubarb plus any brown areas around the 'hoof ' of the stem (although the white part is fine, and indeed relatively sweet). Rinse and dice into 1cm pieces. Chop the crystallised ginger up quite finely.
  • Step 2

    Mix together the flour, bicarbonate of soda and ginger powder. Add the chopped rhubarb and ginger to this and stir.
  • Step 3

    Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and eggs into the cooled mixture, which can then be incorporated into the flour etc. Mix well.
  • Step 4

    Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook). Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking. Bake for 30-60 minutes.

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